Session Details
[B3]『Innovation and International Collaboration of Food Science and Technology ー International Cooperation Towards Sustainable Future ー』国際交流シンポジウム（IUFoST-Japanー国際交流委員会 共催 協賛：一般財団法人旗影会）
Thu. Aug 25, 2022 9:00 AM - 11:45 AM JST
Thu. Aug 25, 2022 12:00 AM - 2:45 AM UTC
Thu. Aug 25, 2022 12:00 AM - 2:45 AM UTC
Room A A
世話人:松村康生(委員長･京都大学)、中嶋光敏(副委員長･筑波大学)
[2A01-06-1add]Opening Remarks
[B3-01][シンポジウムB] Leveraging International Collaboration to Advance the Frontiers of Food Science
○Pingfan Rao1,2 (1. Honorary Vice President, Chinese Institute of Food Science and Technology, 2. Professor, Zhejiang Gongshang University, China)
[B3-02]Points of international research exchanges in Indonesia
○Puspita Lisdiyanti1 (1. Research Professor in Microbiology, Research Center for Biosystematic and Evolution, National Research and Innovation Agency Republic of Indonesia)
[B3-03]Development and innovation in production and processing technology and product application technology of plant soybean protein
○Xinqi Liu1 (1. Professor, School of Food and Health, Beijing Technology and Business University, China)
[B3-04]Establishment of quantitative MALDI-MS method and its application for the evaluation of bioavailability of food compounds
○Tae-Hun Hahm1 (1. Div. of Biores. Bioenviro. Sci., Grad. Sch. of Agric. Sci., Kyushu Univ., Japan)
[B3-05]Antiallergic activity of docosahexaenoic acid
○Kosuke Nishi1 (1. Department of Bioscience, Graduate School of Agriculture, Ehime University)
[B3-06][シンポジウムB] Relationship between food sensation and food function: elucidation of the cognitive improvement by astringent
○Yasuyuki Fujii1 (1. SIT Research Laboratories, Shibaura Institute of Technology, Japan)